Pisa Nariyal

Coconut Paste

VegetarianOrigin Pan-IndiaPrep 25 minutes, plus chilling timeMakes about 150g / 5oz

A velvety fresh coconut puree with a mild, naturally sweet flavor, used to lend creaminess and body to curries, chutneys, and marinades.

Ingredients

Coconut · Nariyalpeeled and grated, reserving any coconut water

400 g1 coconut

fruit

Place 400 g coconut into a blender jar with 5 tablespoons of water, using any reserved coconut liquid first.
Run the machine until the mixture forms a completely smooth puree.
Transfer to a sealed container and refrigerate, using within 12 hours.

Coconut

Fresh coconut
Use equal weight freshly grated or diced. Delivers the identical sweet, milky taste and juicy texture.
Desiccated coconut
Use 60% of the weight and soak in hot water or milk for 15 minutes before using. The finished dish will be slightly sweeter and less fibrous.
Dried coconut
Finely grate and use 50% of the weight, soaked in hot water for 20 minutes. Yields a firmer chew and a denser, oilier coconut aroma.